In the bowl of a stand mixer fitted with a dough attachment, mix together the oats, honey and boiling water. Leave sit for 20 minutes.
After 20 minutes, the water should be about 105-115 °F. Sprinkle the yeast on top of the water, cover with a kitchen towel and leave sit for 5-10 minutes until yeast is active and foamy.
Add the salt, olive oil and 3 and ½ cups of flour. Turn the mixer on low until combined, about 1 minute. Next, increase the mixer speed to medium high to knead the dough for 3-5 minutes. The dough should be soft, barely sticky and should pull away from the edges of the bowl. If it seems sticky, add more flour, 1 tablespoon at a time. I always end up using 470 grams of flour for this recipe.
Grease a large bowl and place the dough inside. Cover with a kitchen towel and allow to raise until doubled in size, about 1 hour. Meanwhile, lightly grease two 9x4 inch loaf pans.
After the dough has raised, lightly flour the counter, a rolling pin and your hands. Punch down on the dough to remove any air bubbles. Turn the dough onto the prepared counter surface and use a spatula or bench cutter to cut it in half. Take one half of the dough and roll it out into an approximately 9 inch by 18 inch rectangle (it doesn't have to be perfect). Next, starting at one of the short ends, roll the dough all the way to the other end so that you have a cylinder that is approximately 9 inches long. Place the roll seam side down in one of the prepared loaf pans. Repeat with the second half of the dough. Once again, cover both loaves and allow to raise until doubled in size, about 1 hour.
Meanwhile, after 30 minutes, preheat the oven to 350 °F.
Once the loaves have doubled in size, place them in the oven and bake for 30-35 minutes until cooked through (195 °F).
Remove loaves from oven and allow to cool in pan for 5 minutes. Then, use a butter knife to cut around the edges and turn the loaf out onto a cooling rack. Allow to cool completely.
Cut and serve as desired!
Notes
LeftoversStore leftovers in an airtight bag for up to 3 days for freeze for up to 3 months.